Wonton Chicken Soup
From: Marielle, Quebec, Quebec, Canada
  • 1 [16-ounce / 454-g] pack frozen wonton wrappers
    thawed frozen egg roll pastry sheets, halved
Homemade Noodle Dough
  • 3/4 cup [105 g] flour
  • 1/4 teaspoon [1 mL] salt
  • 1 egg
  • 2 tablespoons [30 mL] cold water
  • Salted boiling water
Wonton Noodles
  • Wonton wrappers or halved egg roll pastry sheets
  • Approximately 1/2 cup [125 mL] boiled chicken dices
  • Boiling salted water
  • 8 cups [2 L] chicken broth
  • 1 cup [250 mL] tiny celery dices or thin slices
  • 2 cups [500 mL] torn spinach leaves, stems removed
  • 1 cup [250 mL] cleaned fresh mushrooms slices
  • Wonton noodles
  • Thaw frozen wrappers or make your own noodle dough.
Homemade Noodle Dough
  • Sift together flour and salt; beat in egg.
  • Pour in enough cold water to get an easy to roll dough.
  • Leave dough to rest before rolling, 1/8-inch [3-mm] thick.
  • Cut into approximately 3/4-inch [2-cm] each squares
Wonton Noodles
  • Evenly arrange chicken dices in the middle of half of dough squares.
  • Top with remaining dough squares.
  • Wet edges with water; seal.
  • Delicately drop wonton noodles into salted boiling water.
  • Boil noodles for 10 minutes.
  • Drain noodles; reserve.
  • Bring chicken broth to a boil.
  • Add celery dices or slices.
  • Leave to simmer for 5 minutes.
  • Mix in torn spinach and mushroom slices.
  • Leave to simmer for 5 minutes more.
  • Just before serving, reheat reserved drained wonton noodles in soup until hot.